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Creamy Hatch Green Chili Mac and Cheese Bake

creamy Hatch green chili mac and cheese bake - featured image
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A comforting and creamy mac and cheese bake with smoky Hatch green chilies, sharp cheddar, and Monterey Jack cheeses, baked to bubbly perfection with a golden breadcrumb topping.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 1 cup roasted Hatch green chilies, peeled and chopped (fresh or jarred)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 ounces cream cheese, softened
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (optional)
  • 1 tablespoon olive oil or melted butter (for breadcrumbs)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook for 7-8 minutes until just al dente. Drain and set aside.
  2. If using fresh Hatch green chilies, roast under the broiler or on a grill until skins blister. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skins, remove seeds, and chop finely. If using jarred chilies, chop and set aside.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in 2 cups whole milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon.
  5. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
  6. Lower heat to medium-low and add 2 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, and 4 ounces softened cream cheese. Stir until all cheese is melted and sauce is smooth.
  7. Add cooked macaroni and chopped Hatch chilies to the cheese sauce. Stir gently to coat evenly.
  8. In a small bowl, toss 1 cup panko breadcrumbs with 1 tablespoon olive oil or melted butter until lightly coated.
  9. Pour mac and cheese mixture into a greased 9×13-inch casserole dish. Evenly sprinkle breadcrumb topping over the surface.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until topping is golden brown and cheese sauce is bubbling.
  11. Let rest for about 5 minutes before serving.

Notes

Do not overcook the pasta; it will finish cooking in the oven. Use freshly shredded cheese for best melt and texture. Roasting and peeling Hatch chilies adds smoky complexity. Toss breadcrumbs with butter or oil for a golden, crispy topping. Adjust seasoning incrementally and taste frequently. For dairy-free or gluten-free versions, substitute ingredients as noted in variations.

Nutrition

Keywords: mac and cheese, Hatch green chilies, creamy, comfort food, casserole, baked mac and cheese, cheesy, easy recipe, family dinner

Find it online: https://tablemira.com/creamy-hatch-green-chili-mac-and-cheese-bake-recipe-easy-comfort-food/